Almond cookies with ganache cream

Votes: 1

Time: 1 hour 10 min.
Complexity: easily
Quantity: 30 pcs.

This treat is reminiscent of everyone's favorite peanut butter cookies: more complex, yet just as delicious—it's irresistible. These cookies stay fresh and flavorful if stored in an airtight container in the refrigerator.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie:

1.5 cups premium flour
1 teaspoon baking powder
1/2 tsp fine salt
110 g (8 tbsp) unsalted butter, room temperature
1/2 cup sugar-free almond paste, smooth texture
1/2 cup light brown sugar, firmly packed
1/3 cup plus 3 tablespoons granulated sugar
1 large egg
2 tsp pure vanilla extract
1/3 cup coarsely chopped flaked almonds

Chocolate ganache for the filling:

140 g chopped semi-sweet chocolate
1/2 cup heavy cream
Additional equipment: pastry bag with a star-shaped nozzle

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, almond paste, brown sugar, eggs, vanilla extract, almond

Cooking the dish according to the recipe:

For the cookies: Position racks in the upper and lower thirds of the oven and preheat to 190°C (375°F). Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt and set aside.

In the bowl of a stand mixer, combine the butter and almond paste with the paddle attachment (or in a large bowl if using a hand mixer). Beat on medium-high speed until smooth. Scrape down the sides of the bowl to remove any excess batter. Add the brown sugar and 1/3 cup granulated sugar and continue beating for about 3 minutes, until the batter is pale and fluffy. Add the egg and vanilla extract and beat until smooth. Reduce the mixer to medium-high speed and add the flour in two additions. Mix well.
In a small bowl, combine the sliced almonds and the remaining 3 tablespoons granulated sugar.
Using a tablespoon, scoop out equal amounts of dough, roll them into balls, and dip them in the almond-sugar mixture. Place the balls on the prepared baking sheets, spacing them 5 cm apart. Bake until golden brown, 10-12 minutes. The cookies should be dry and slightly cracked on top.
Using the back of a teaspoon, make an indentation in the center of each cookie. Let them cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
For chocolate ganache: While the cookies are cooling, combine the chocolate and heavy cream in a microwave-safe bowl and heat in 45-second intervals, stirring well after each heating, until the mixture is smooth. Cool completely at room temperature.
Fill a pastry bag fitted with a star tip with chocolate frosting. Pipe 1 teaspoon of ganache into the center of each cookie. Serve immediately or refrigerate in an airtight container for up to 3 days.